Snickerdoodle Pie

Who doesn’t love a soft snickerdoodle cookie? Fluffly but thick, covered in cinnamon sugar. I don’t know a single person who doesn’t like snickerdoodles. Even those chocolate fanatics like them!


This pie is like a giant fluffy snickerdoodle cookie. It’s got that classic snickerdoodle taste by use of the cream of tartar, with a delicious cinnamon swirl syrup topping that is baked in. You can use your own homemade crust or a store bought crust. If you do buy a crust (totally understandable), go ahead a purchase the refrigerated rolled up crust found by the cookie dough in your grocery store. It’s fluffly, flakier, and much better!


It’s an easy recipe and takes all of 10 minutes to prep. You are going to brush the bottom of the pie crust with melted butter and cinnamon sugar. Then you are going to whip together the classic snickerdoodle ingredients: flour, sugar, milk, an egg, baking powder, and the classic cream of tartar. Next, you’ll quickly melt more butter with some brown sugar, vanilla, and cinnamon to make a bubbly sweet syrup to go on top. You’ll bake it for a total of 35 minutes and let it cool before serving. Easy as that!



  • 1 pie crust
  • 2 tbsp cinnamon sugar, divided
  • 2 tbsp butter, melted
  • Cookie Filling –
  • 1/4 C butter, softened
  • 1/2 C granulated sugar
  • 1/4 C powdered sugar
  • 1 + 1/2 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 1 egg
  • 1/2 C milk
  • 1 tsp vanilla extract
  • Cinnamon Sugar Swirl –
  • 1/4 C butter
  • 1/2 C brown sugar
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 tbsp water


1. Preheat oven to 350 degrees F. Thaw your pie crust according to the package, or place your pie crust in a pie dish. Brush the 2 tbsp melted butter and sprinkle with 1 tbsp cinnamon sugar. Set aside.

2. Cream the 1/4 C butter with the sugars until smooth. Mix in the flour. Then add in baking powder, salt, and cream of tartar. Add in the egg, milk, and vanilla. Beat until smooth then spread onto the crust.

3. In a saucepan, melt the butter, brown sugar, cinnamon, vanilla, and water until slightly bubbling. Pour onto the pie filling and sprinkle the remaining 1 tbsp cinnamon sugar.

4. Cover the edges of the pie crust with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until the pie only slightly moves.

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